August 20, 2004
Cassie's Crockpot Chili
This is a great recipe! 
Some family members can't tolerate very spicy 
foods so we add our own hot sauce and jalape?s.
Ingredients:
2 28 oz cans diced tomatoes with basil (drained)
2 51 oz can kidney beans (drained)
3 lbs ground beef
2 large onions (diced)
2 green peppers (diced)
1/2 cup fresh mushrooms (optional)
1/4 cup chili powder
2 or 3 garlic cloves
some Italian seasoning (to taste)
2 6 oz cans tomato paste
3/4 cup red cooking wine
salt and pepper (to taste)
Directions:
The only liquid Cassie adds is the cooking wine. the fresh vegetables cook down and give it plenty of liquid.
Brown the ground beef, onions, peppers and mushrooms in a skillet with the garlic.
When browned, drain and add to the crock pot.
Add the cans of drained tomatoes and kidney beans.
Add the wine chili powder, salt and pepper.
Set the heat to low and let simmer.
:49: Stir occasionally.
This needs to cook for 4 or 5 hours so start it in the morning.
Serving suggestions:
We serve our chili with Grands corn muffins, grated cheese (the 4 cheese Mexican blend) and sour cream.
I like to add sliced jalape?s. you can also serve it on white rice.
Another way to serve it is on large tortilla chips instead of a bed of rice.
Or you can serve it like a dip.